1 can refrigerated crescent rolls
1/4 c. butter, softened
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 c. raisins

GLAZE:

1 c. powdered sugar
2 tbsp. apple juice or milk

Separate rolls into 4 rectangles; press perforations. Spread with butter. Combine sugar and cinnamon. Sprinkle this over rectangles. Sprinkle raisins. Roll up each rectangle. Cut each roll into 5 slices. Place each slice cut side down in ungreased miniature muffin pan. Bake at 350 degrees for 15-17 minutes. Glaze warm rolls.